- 1 lb. strawberries, thinly sliced
- 1 pint blackberries
- 1 pint raspberries
- 1 pint blueberries
- ¼ cup granulated sugar
- juice of one lemon
Mix the berries together in a large bowl. Remove about 1 ½ cup of the berries and set aside. Transfer the remaining berries in a large saucepan and place over medium high heat. Stir in lemon juice and sugar and bring to a boil. Boil for 5 minutes until the berries are soft and cooked all the way through.
Transfer the cooked berries to a blender and blend until completely smooth. Pour the berries through a fine sieve to separate the seeds and discard.
Once you have a smooth puree, stir in the uncooked berries. Serve or store in an airtight container.
Serving & Storing - My mixed berry compote is a unicorn of a sauce insofar as it can be served either warm or cold, for breakfast or dessert. Spoon it over your favorite breakfast items or serve as a sauce alongside your favorite desserts. Cooked compote will keep in a lidded container in the refrigerator for up to a week. You can also freeze the compote for up to three months. If you're feeling particularly handy, you can also try your hand at water bath canning to keep the compote good for up to a year.
- Looking to save a little money? Frozen berries will work perfectly well in this compote and are often available at a fraction of the price.
- Want to switch things up? Feel free to substitute any mixture of berries you like, or stick to just one! The ratios and process of cooking will remain the same.
- Choose warm or cold depending on the dish. I find that this compote is particularly delicious as a warm sauce over ice cream, crepes and oatmeal. I prefer serving it chilled with desserts like cheesecake and pudding.
Calories: 136kcal | Carbohydrates: 23g | Fat: 5g | Saturated Fat: 1g | Sodium: 50mg | Potassium: 63mg | Sugar: 19g | Vitamin A: 280IU | Vitamin C: 11.8mg | Calcium: 4mg | Iron: 0.2mg